Pancakes - Beyond any Comparison (Jim Doyle)

Gluten-free buttermilk pancakes
Ingredients
Gluten-free flour blend as per the need
Cane sugar 2 tsp
Gluten-free baking powder 1 tsp
Baking soda 1 tsp
Salt ? tsp
Buttermilk 1 ? cup
Or Milk 1 cup
White vinegar 1 tbsp
Olive oil 2 tbsps
Large egg 1
Vanilla extract
? tsp
Method of preparation

First, take a mixing bowl and mix up all the dry ingredients. Whip it properly. Take another mixing bowl and coalesce the ingredients such as olive oil, egg and vanilla in that bowl. Whip it nicely so that all the ingredients are properly incorporated. Then, pour the milk into a bowl if you are preparing the buttermilk on your own. Introduce white vinegar into this. Allow it to stay for at least 5 minutes. Then, include the ingredients like olive oil, egg and vanilla extract into the milk mixture. Whip it well. Mix the milk mixture with the dry mixture and whip it until you get a smoth mixture. Add 1-2 teaspoons of milk, if the mixture seems to be exceedingly thick. Take a skillet and heat it over moderate temperature. Slightly rub the skillet with the olive oil. Pour ? cup of the batter onto the skillet if the skillet is of medium size. If the skillet is fairly large, then, pour 1/ 3 cup of the mixture onto the skillet. Cook the mixture until the bottom turns brown in colour and bubbles start coming up on the surface. Then, flip the side and cook the other side as well so that both sides are ready. Take the rest of the batter and repeat the process. When it is cooked well, turn the heat off and let it cool. Wrap the pancakes and place them in a plastic freezer bag. Serve them when they are thoroughly cooled and set.

Pumpkin pancakes

Major ingredients
Flour 1 ? cups
Baking powder ? tsp
Sugar 1 ? tbsps
Salt ? tsp
Baking soda ? tsp
Vegetable oil 1/8 cup
Egg 1
Buttermilk 1 ? cups
Pureed pumpkin 1/3 cup
Pumpkin pie spice 1 ? tsps
Vanilla 1 tsp

Method of preparation

Take a bowl of medium size and mix up the ingredients such as flour, baking powder, sugar, salt and baking soda. Whip it nicely so that all the ingredients are properly incorporated. Then, introduce the combination of the beaten egg, vegetable oil and 1 ? cups of buttermilk and stir it well so as to get a perfect mixture out of it. When these ingredients are properly combined, include the ingredients like pumpkin, vanilla, and pumpkin pie spice and stir it well until you get an even mixture. Take a frying pan and heat it over average temperature. If you are using griddle, then heat it over 350 degrees F. Rub the pan or griddle slightly with vegetable oil and pour ? cup of the mixture out into the pan.
Cook the side until it becomes golden brown in colour. Flip the side and cook the other side as well. Spray the pancake turner with a non stick spray so that you can flip the sides. Repeat the process using the remaining batter.

If you are looking for new and tasty ways to prepare the breakfast for you family then you should definitely try Femina pancakes - or as they call them pandekager. Read more cooking tips and trick here.

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Pancakes - Beyond any Comparison (Jim Doyle)

Gluten-free buttermilk pancakes
Ingredients
Gluten-free flour blend as per the need
Cane sugar 2 tsp
Gluten-free baking powder 1 tsp
Baking soda 1 tsp
Salt ? tsp
Buttermilk 1 ? cup
Or Milk 1 cup
White vinegar 1 tbsp
Olive oil 2 tbsps
Large egg 1
Vanilla extract
? tsp
Method of preparation

First, take a mixing bowl and mix up all the dry ingredients. Whip it properly. Take another mixing bowl and coalesce the ingredients such as olive oil, egg and vanilla in that bowl. Whip it nicely so that all the ingredients are properly incorporated. Then, pour the milk into a bowl if you are preparing the buttermilk on your own. Introduce white vinegar into this. Allow it to stay for at least 5 minutes. Then, include the ingredients like olive oil, egg and vanilla extract into the milk mixture. Whip it well. Mix the milk mixture with the dry mixture and whip it until you get a smoth mixture. Add 1-2 teaspoons of milk, if the mixture seems to be exceedingly thick. Take a skillet and heat it over moderate temperature. Slightly rub the skillet with the olive oil. Pour ? cup of the batter onto the skillet if the skillet is of medium size. If the skillet is fairly large, then, pour 1/ 3 cup of the mixture onto the skillet. Cook the mixture until the bottom turns brown in colour and bubbles start coming up on the surface. Then, flip the side and cook the other side as well so that both sides are ready. Take the rest of the batter and repeat the process. When it is cooked well, turn the heat off and let it cool. Wrap the pancakes and place them in a plastic freezer bag. Serve them when they are thoroughly cooled and set.

Pumpkin pancakes

Major ingredients
Flour 1 ? cups
Baking powder ? tsp
Sugar 1 ? tbsps
Salt ? tsp
Baking soda ? tsp
Vegetable oil 1/8 cup
Egg 1
Buttermilk 1 ? cups
Pureed pumpkin 1/3 cup
Pumpkin pie spice 1 ? tsps
Vanilla 1 tsp

Method of preparation

Take a bowl of medium size and mix up the ingredients such as flour, baking powder, sugar, salt and baking soda. Whip it nicely so that all the ingredients are properly incorporated. Then, introduce the combination of the beaten egg, vegetable oil and 1 ? cups of buttermilk and stir it well so as to get a perfect mixture out of it. When these ingredients are properly combined, include the ingredients like pumpkin, vanilla, and pumpkin pie spice and stir it well until you get an even mixture. Take a frying pan and heat it over average temperature. If you are using griddle, then heat it over 350 degrees F. Rub the pan or griddle slightly with vegetable oil and pour ? cup of the mixture out into the pan.
Cook the side until it becomes golden brown in colour. Flip the side and cook the other side as well. Spray the pancake turner with a non stick spray so that you can flip the sides. Repeat the process using the remaining batter.

If you are looking for new and tasty ways to prepare the breakfast for you family then you should definitely try Femina pancakes - or as they call them pandekager. Read more cooking tips and trick here.

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My Favorite Waffles

Make these waffles in any type of waffle maker. 

Thick Belgian-style or thinner shaped waffles, like

my heart shaped waffle maker...they are all good. 

Serve with fresh strawberries and powdered sugar

 or warmed maple syrup....or both.

 Mix up the batter and let rest. 

 Spray and preheat a waffle iron.

Pour 1/3 C batter into the center. 

Close and bake until golden.

Keep waffles warm in the oven, along with your 

plates while you bake the rest.

One of the things I love about waffles is that 

unlike pancakes they freeze beautifully.

I always make the full recipe.

Then I can just pop them in the toaster oven to

reheat and enjoy again.

My Favorite Waffles

2 C flour

2 T sugar

1 T baking powder

1/4 t salt

Whisk together in a large bowl. 

~~~~~~~~~~

2 egg yolks

1-3/4 C milk

6 T butter, melted

Whisk together in another bowl, 

then combine with the flour mixture.

~~~~~~~~~

2 beaten egg whites

Fold into the combined batter. 

Let stand 20-30 minutes.

Pour 1/3 C batter in the center of sprayed and 

preheated waffle iron. Close lid and bake until

 golden, about 2-3 minutes.

Remove and keep warm on a plate in the oven, 

along with your plates while you make the

 rest. Freeze any leftover waffles and use 

a toaster oven to reheat again.

(tip: If you are in a hurry and do not want

to separate the eggs, you can just beat 

the whole eggs until frothy and proceed) 

Makes 10 waffles.

Enjoy!

Links: Designs By Gollum

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The Breakfast Club

What are having for breakfast?

Strawberry Puff Pancakes

Oven puffed pancake filled with fresh strawberries,
a sprinkle of lemon juice and dusted with powdered sugar

We usually have one of our favorites.

Swedish Pancakes
Thin crepe-like pancakes sprinkled with lemon juice
and cinnamon or powdered sugar.

Swedish Pancakes with Mini Chocolate Chips
and Fresh Raspberries

Baked Apple Pancake
Oven baked batter with slices of apple and layers of cinnamon,
 brown sugar mixture, topped with extra lemon juice.

Tuesday Pancakes
Very light sour cream and cottage cheese pancakes
are topped with raspberry sauce and
 a sprinkle of powdered sugar

French Muffin Puffs
Light muffins rolled in butter then cinnamon sugar.

Spinach, Tomato and Cheese Omelete

Puffins
Mini muffins made with pancake batter and
mini chocolate chips, dipped in maple syrup.

Pumpkin Oatmeal
Oatmeal with pumpkin, pumpkin pie spices and brown sugar.

Buenos Dias!
Baked eggs, cottage cheese, Monterey Jack cheese,
 green chilies puffed in the oven.

Baked Apple Oatmeal
A hearty combination of oatmeal and chopped apples, are
mixed with cinnamon, brown sugar and milk then baked in the oven.

Cinnamon Roll Swedish Pancakes
Cinnamon roll filling spread onto Swedish pancakes
then rolled and sliced, dust with powdered sugar

My Favorite Waffles

My Homemade Granola
Oatmeal, pecans, and almonds, flavored with brown sugar,
honey, vanilla and a touch of cinnamon are baked until crunchy.

Coffee Love

Frothed milk in our coffee....always!

We always have breakfast together.

(Click on any of the blue titles for the recipe.)

Enjoy Your Morning!

Links: Between Naps On The Porch,
A Stroll Thru Life, Funky Junk

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Cinnamon Roll Crepes ~ Swedish Pancakes

I used my Swedish Pancake recipe to make

little mini cinnamon roll pancakes.

 After you make the Swedish Pancakes, stack them

 and keep them warm in the oven with your plates.

 One at a time very lightly brush with melted butter.

 Sprinkle with 1 t cinnamon sugar mixture.

 Roll up.

 Slice and stack on end.

  To serve just dust with a little powdered sugar.

 You can also drizzle with a little glaze. 

We prefer just the powdered sugar.

 Serve on the heated plates.

 Very yummy!

Cinnamon Roll Swedish Pancakes

Swedish Pancakes (recipe HERE)

 2 T melted butter
<>

Cinnamon Sugar Mixture

2 T brown sugar

1 T white sugar

1 t cinnamon
<>

Glaze (optional)

2 T butter

1 T cream cheese

1/2 C powdered sugar

1/4 t vanilla extract

1 T milk or cream
<>

Brush each pancake lightly with melted butter.

Sprinkle with 1 t cinnamon mixture.

Roll and slice into 1" slices.

Serve on heated plates and dust lightly

with powdered sugar.

Enjoy!

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Swedish Pancakes with Mini Chocolate Chips and Raspberries

While I was visiting my two grandchildren in Atlanta 

they showed me their favorite way to eat my
Swedish Pancakes.

They like to add mini chocolate chips and fresh fruit 

like sliced strawberries or my favorite, raspberries. 

 A little sprinkle of lemon juice too.

 Use just a small amount of the mini chocolate chips.

 Scatter on maybe 1 t and loosely roll-up.
The mini chips will melt slightly.

 Then top with fresh fruit. I had raspberries 

and they had sliced strawberries. A little
sprinkle of lemon juice and a

dusting of powdered sugar over the top.
Serve on plates warmed in the oven.

 A little fruit with each bite.

Very yummy! They had a very good idea!

Click on SWEDISH PANCAKES for my recipe.

Enjoy!

Links: Savvy Southern Style,
Stone Gable, Between Naps On The Porch

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Baked Apple Oatmeal

 Now that the weather is getting chilly 

it's time for this hearty breakfast.

Hot cereal is far more nourishing and satisfying
than cold and it keeps you full longer. 

You can mix this up in the evening before in a
covered bowl, then refrigerate and

bake fresh and warm in the morning.

It will make your kitchen smell wonderful.

Serve in bowls with additional milk or cream.

(my photos are of half the recipe.)

I can reheat any leftovers for a quick breakfast.

This is a great breakfast to serve before a 

fall or winter activity.

Baked Apple Oatmeal

2 C oatmeal

1/2 C brown sugar

2 t cinnamon

2 T butter, melted

4 C milk

2 apples. peeled and chopped

1/2 C chopped pecans

1/2 C raisins or craisins (if desired)

Combine all ingredients and put into a buttered

2 qt casserole. Bake @350 for about 40 minutes

until most of the liquid is absorbed.

Spoon into bowls and serve 

with additional milk or cream.
6-8 servings

Enjoy!

Links: Designs By Gollum,
French Country Cottage, Between U & Me
At The Picket Fence, The Charm Of Home,
Stone Gable

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Puffins!

If you don't want to spend time at the stove 

flipping pancakes you can bake these little 

babies in the oven for 8 minutes. 

Kids would love these!

Mini Maple Chocolate Chip Pancake Muffins......

 That's a mouthful....so, PUFFINS for short.

 I found this recipe on Bakerella. 

Her recipes have never 'stirred' me wrong.

First I mixed up my own fake buttermilk,

2/3 C milk with 1 t lemon juice. 

Let that sit while you whisk

the dry ingredients in a medium bowl. 

Now add the egg, melted butter and maple syrup

 to the milk and whisk to combine.

 Combine the wet and dry ingredients just 

until mixed in. Do not over-beat. 

Stir in the chocolate chips.

 Fill a well sprayed mini muffin pan.

 It will make 24.

 Bake at 350 for 8 minutes, until puffed.

 The sides will pull away slightly when done.

Let cool a few minutes, then remove.

 Serve warm. Brush tops with a little butter. 

Then dip into warmed maple syrup.

 They taste just like pancakes.

Light and fluffy.

"PUFFINS"

Mini Maple Chocolate Chip

Pancake Muffins

1 C flour

1 t baking powder

1/2 t baking soda

2 T sugar

pinch salt

Combine in a bowl and whisk together.

Set aside.

~~~~~~~~~~

In another bowl, combine,

2/3 C buttermilk

(or 2/3 C milk w/1 t lemon juice)

1 egg

2 T maple syrup

2 T melted butter

Whisk together.
1/2 C mini chocolate chips

~~~~~~~~~~

Add wet ingredients to dry ingredients.
 Stir to combine. Stir in chocolate chips.

Fill sprayed mini muffin pan and bake 

at 350 for 8 minutes, until done.

Let cool slightly and remove from the pan.

Brush tops with a little butter, if desired.

Serve warm with maple syrup.

(can freeze leftovers)

Enjoy!

Links: Stone Gable,
Funky Junk

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